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EatingWell: Italian Mussels and Pasta

By John Ash, EatingWell on

This combination of mussels with plenty of garlic, parsley, saffron and white wine was inspired by the Venetian soup zuppa di peoci, which is usually ladled over sliced crusty bread. Here we serve it over pasta. For a more elegant presentation you can remove the mussels from their shells before serving ... but, then again, who wants to be elegant? Enjoy!

Italian Mussels and Pasta

Serves 4.

Active Time: 40 minutes

Total Time: 40 minutes

8 ounces whole-wheat linguine or spaghetti

 

1/4 cup extra-virgin olive oil

2 large cloves garlic, chopped

1 (15 ounce) can crushed tomatoes with basil

Big pinch of saffron threads (see note), soaked in 2 tablespoons water or white wine

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